Mustard Rabbit

14 ingredients
9 steps

Ingredients

  • 1 rabbit
  • 2 tablespoons flour
  • salt
  • fresh ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 125 g bacon, diced
  • 4 shallots, chopped
  • 1 bouquet garni (Parsley Stalks, Thyme, Bay Leaf)
  • 125 ml dry white wine
  • 125 ml chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon English mustard
  • 250 ml cream (I would use low fat)

Directions

  1. 1
    Heat oven to 180c.
  2. 2
    Cut rabbit into serving pieces; roll pieces in flour, salt and pepper.
  3. 3
    Heat the butter and oil in a frying pan over medium heat and saute rabbit along with the bacon until golden brown.
  4. 4
    Add chopped shallots and a bouquet garni; pour over white wine and stock, and cook in a moderate oven, covered, until rabbit is tender.
  5. 5
    Drain rabbit pieces; place them in a heated bowl and keep warm.
  6. 6
    Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan.
  7. 7
    Reduce until a sauce consistency if necessary.
  8. 8
    Correct seasoning, adding a little more mustard, salt and pepper, if desired.
  9. 9
    Add rabbit pieces; heat through and serve in the casserole.

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